serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 2 fresh chorizo sausages
- 1 tbsp vegetable oil
- 300 g beef mince
- ½ can chickpeas, drained (about 125 g drained weight)
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp sea salt
For the green pico de gallo
- 2 large (250 g) green (or red) tomatoes, finely chopped
- ½ small onion, finely chopped
- 1 green jalapeño, finely chopped
- 1 garlic clove, finely grated
- 1 lime, juiced
- 1 tsp sea salt
- 3 tbsp finely chopped coriander
For the sour cream ‘crema’
- ¼ cup sour cream
- ¼ cup water
To serve
- 12 warm corn tortillas or hard taco shells
- ½ iceberg lettuce, thinly sliced
- 1 cup grated cheddar cheese
- Hot sauce, roughly chopped coriander, lime wedges
Instructions
- For the green pico de gallo, combine all the ingredients in a bowl and mix until combined. Set aside for later.
- Mix the ingredients for the sour cream ‘crema’ in a small bowl. Set aside.
- For the taco filling, squeeze out the chorizo meat from the sausage casings into a bowl and discard the casings.
- Place your wok or large frying pan over high heat and, when it starts to smoke, swirl in your oil. Add the chorizo and use a spatula to break it up. Stir-fry it for 1 minute or so, until it’s just starting to colour. Add the beef mince and spread it out on the pan. Leave it to sear for 4–5 minutes, or until the meat juices start to evaporate and the beef is starting to char and caramelise. Once the whole lot is starting to smell like deliciously spiced hamburgers, give it all a toss, using your spatula to break up the beef into chunky bits.
- Add the chickpeas to the pan. Use a potato masher or the back of a spatula to crush the chickpeas. Cook, tossing occasionally, until the meat is cooked through and lightly charred at the edges. Stir through the paprika, cumin, garlic powder and salt. Turn off the heat but leave the mixture in your pan to keep warm.
- To assemble, layer your warm tortillas or taco shells with lettuce, the beef mixture, pico de gallo and cheese. Drizzle with the crema and hot sauce, if using. Scatter over the coriander, if using, and serve with lime wedges for squeezing over.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
